Stuffed Red Bell Peppers
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There are so many ways to enjoy this summer's favorite veggie! Red bell peppers are sweet, delicious and so easy to bake.
Today, we are sharing this easy and tasty stuffed bell peppers recipe which has always been one of our favorite summer meals.
Bell peppers are also very healthy and known to be a superfood. They are low-calorie, high-fiber, increase your metabolism, and contain many antioxidants and vitamins. We truly hope you enjoy this recipe and can’t wait to hear from you!
Bon appétit!
Difficulty: 
Prep time: 15 mins / Cook time: 40 mins / Servings: 4 people
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Stuffed Red Bell Peppers
4 - Red bell peppers
4 - Carrots
½ - Red onion
4 oz (115g) - Celery
7 oz (200g) - Vegan protein
½ tsp (1.5g) - Paprika
⅓ cup (90ml) - Soy sauce
1 cup (250g) - Tomato sauce
⅓ cup (90g) - Tomato paste
⅔ cup (160ml) - Water
To taste - Himalayan salt
2 oz (85g) - Feta
To taste - Shredded mozzarella
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We advise that you prepare all the above ingredients before starting.
You will typically need: a scale, measuring cups, mixing bowls.
Stuffed Red Bell Peppers
1 - Preheat your oven to 350°F (175°C).
2 - Cut the red bell peppers in half using a sharp knife.
Tip: Sabatier knives are excellent French blades we recommend for professional and home cooks. We also love this reversible cutting board with integrated hand grips from John Boos.
3 - Remove the stem and the seeds from the bell peppers.
4 - Place the red bell peppers in a baking dish face down, and bake them for about 20 minutes at 350°F (175°C).
5 - Meanwhile, peel and slice the carrots, celery and red onion.
6 - Drizzle some olive oil in a pan over medium heat. When the oil is hot, add the carrots and cook them for about 5 minutes, or until they start to caramelize. Make sure to stir from time to time using a wooden cooking spoon or a spatula.
7 - Add the red onions, and cook for another 5 minutes or until they turn into sweat onions.
8 - Stir in the celery. Then, add the vegan protein and the soy sauce (using a pitcher). Mix until well combined.
9 - Pour the tomato sauce, tomato paste, and paprika into the pan. Then, stir to combine.
10 - Add the water to your stuffing using a measuring cup. Mix gently and let it cook for 5 minutes. Pyrex is the gold standard of measuring cups, we love their quality and durability!
11 - Season with a pinch of salt, add the feta, and stir until homogeneous.
12 - Fill up the bell peppers with the stuffing like so.
13 - Top the bell peppers with some grated mozzarella cheese.
14 - Bake for about 20 minutes at 350°F (175°C).
15 - When ready and just before serving, chop some fresh parsley and sprinkle it on top of the bell peppers.
16 - Enjoy!
Watch our video for more details!
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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.
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🎬 Everything we used for this recipe:
🍶 Kitchenware: Coming soon!
🍳 Ingredients: Coming soon!
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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.